Deep Fried Dorado
By Dorothy Bell
When I was a young girl in Vancouver British Columbia, we would eat big
flat pieces of fish in a container that was eventually made into a cardboard
boat . Memories of fish and chips on English Bay in the West End are very
clear and filled with laughter and smiles. It was part of my youth; fish and
chips with loads of malt vinegar. They were as much about the beach experience
as were blankets, sand and the big huge slide that dipped into the Pacific.
Later in my teenage years I worked for the parents of my best friend at
their restaurant The Cockney King. Yup. I love those big filets of fish.
In Mexico I often make fish and chips. My favorite fish is Dorado but I
will use almost any fish if push comes to shove. It is just fine for Shrimp or
other battered foods. Everyone asks for the recipe and I have served "just our
family" to large groups.
Dorado Fish and Chips
1 cup of white (wheat not corn) flour
3/4 cup of water
2 teaspoons of mustard (for color)
1/2 teaspoon of baking powder
Mix all the ingredients until the batter is the consistency of a very
runny pancake batter. Let the batter sit for 5 minutes and stir again.
Preheat the oil.
Dip and coat fish that is 1/2 to 1/4 of an inch thick and approximately 3
inched long. Slowly dip the fish into the oil and hold until the end in the oil
is floating. Let go and dip more fish.
The fish is done within minutes. Experiment. Use some hot sauce to dip in.
Mix up some ketchup and horseradish!